Lamazou-merci Dieu

Whenever I'm in Montreal I go everyday to a little boucherie/charcuterie called Marche de la Villette where I start my day with some saucission d'ail or pate de truffe or rosette de lyon on a baguette with dijon and cornichons and I sigh "why Dieu can't we have a little place like this in NYC?" After reading the NY Times article about Lamazou's sandwiches last week, I dared to hope. Sure enough, a cheese selection to rival anyplace andbaguettes from Balthazar. I ordered two half sandwiches-smoked duck breast sliced with some brie and the obligatory cornichons and dijon on a fresh baguette and the duck liver mousse with just the mustard and the cornichons. Ooh la la. C'est magnifique. Next time I try the wild boar and venison pates. Other nationalities (Spanish and Italian) are also well represented as I also took home a rosemary rind encrusted manchego and two ciabatta rolls..

I love Lamazou. My fiance introduced me to that place a few years ago when he worked in the neighborhood. I credit them for making the best crafted sandwich I've ever had - it was just tomato and mozzarella on ciabatta, but they constructed it in such a way where the bread and fillings were completely in synch and there was none of the usual shifting around that I often experience with sandwiches.